Creamy in the middle with crisp, buttery edges, this Jiffy corn casserole recipe takes just 15 minutes to prep thanks to a few store-bought shortcuts.
Holiday Sides Don’t Get Much Easier Than This
Corn casserole is one of those side dishes that just belongs on the table, whether it’s Thanksgiving dinner or a Sunday supper with the family. And while I’m all for the classic Jiffy corn casserole, I like to give mine a little extra love. Because when a few simple tweaks can turn a good side dish into the one everyone keeps scooping onto their plates, why wouldn’t you?
In this simple recipe, browning the butter adds a nutty richness that makes the casserole taste like so much more than a box of corn muffin mix, and cooking the corn kernels first concentrates their flavor and gets rid of excess moisture. The result is a creamy center with golden, buttery edges that I love digging into first.
And the sweetness? Just enough to complement the corn, not turn your side dish into dessert. Now that’s my kind of casserole!
Enjoy!
Heidi’s Tips for Recipe Success
Use a light-colored skillet when browning the butter. Butter can go from golden brown to burnt in the blink of an eye, and it’s tough to gauge its doneness when using a dark pan.
Drain the corn very well. Just the whole kernel corn, mind you! Not the creamed corn. Draining the whole kernel corn prevents excess liquid from sneaking into the batter and making your casserole soggy.
Corn casserole firms up as it cools. To prevent overcooking it, pull it out of the oven when the center is set but still soft to the touch. During its 10-minute rest period, the middle will firm up further.
The 6 Key Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Jiffy Corn Muffin Mix — The star ingredient! Corn casserole is traditionally made with Jiffy, and it’s the only boxed mix I tested this recipe with. If you swap in another brand, you might get different results than I did.
- Canned corn (2 kinds!) — This recipe calls for both regular canned corn and cream-style corn. The cream-style corn is an essential ingredient as it’s what gives the Jiffy corn casserole a creamy, pudding-like consistency. If you can’t find this type of corn where you live, you should be fine to swap in 1 ½ cups of homemade creamed corn.
- Butter — I prefer using unsalted butter so I can control the amount of salt.
- Sour cream — Adds richness and moisture. Don’t sub with a lower fat alternative or Greek yogurt, you need the fat to achieve the right consistency.
- Eggs — Give the casserole just enough structure to scoop up nicely without crossing over into cornbread territory.
- Shredded cheddar — Optional, but I like my corn casseroles creamy and a little cheesy.
Don’t want to use Jiffy mix? If you’d rather make your corn casserole completely from scratch, I suggest making my corn pudding recipe instead. There’s no canned corn or box mixes in that recipe, but it’s still a breeze to assemble.
Optional Mix-Ins
- Cooked and crumbled bacon
- Thinly sliced green onion or chives
- Extra cheese (whatever tickles your fancy!)
- Canned green chiles (very well drained)
- Finely diced jalapeño
How to Make Corn Casserole with Jiffy
- Brown the butter. Technically you could use plain melted butter, but browning it first adds so much oomph to this otherwise very simple casserole. I’ve got a detailed tutorial on how to brown butter that walks you through the process, but essentially what you’re looking for is the milk solids to sink to the bottom of the pan and turn golden brown and fragrant. The whole process takes about 3 minutes.
- Cook the corn kernels. Add the drained corn kernels to the browned butter and cook until they soften and release their excess moisture.
- Mix everything together. Transfer the browned butter and corn to a mixing bowl and stir in all of the casserole ingredients. Just make sure to add the Jiffy mix last to avoid overworking it!
- Give it a rest. Just 5 minutes is all the cornmeal needs to hydrate. This creates a more pudding-like casserole and prevents a soggy center.
- Bake just until set. After 45 minutes at 375ºF, the edges of my casserole turned golden brown and started pulling away from the pan. That was my cue to remove it from the oven and let it sit on my counter for 10 minutes before serving.
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Jiffy Corn Casserole Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1 (15-ounce) can whole kernel corn , well drained
- ½ cup full-fat sour cream
- 2 large eggs
- 1 (14.75-ounce) can cream-style corn
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated sharp cheddar cheese , plus more if you want a cheesy top (optional)
Instructions
- Brown the butter and corn. Preheat the oven to 375°F and butter a 9-inch square or 2-quart baking dish. Melt 6 tablespoons unsalted butter in a large skillet over medium heat. Continue cooking for 2-3 minutes, swirling the pan, until the butter smells nutty and the milk solids begin turning golden. Add the1 (15-ounce) can whole kernel corn and cook for another 3-4 minutes, stirring occasionally, until the kernels begin to soften. Remove from the heat and cool for about 5 minutes.
- Add the Jiffy mix last to the creamy base. In a large bowl, whisk ½ cup full-fat sour cream and 2 large eggs until smooth. Stir in 1 (14.75-ounce) can cream-style corn, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the browned corn and butter. Sprinkle 1 (8.5-ounce) box Jiffy Corn Muffin Mix over the corn mixture and gently fold it in with a spatula just until there are no obvious pockets of dry mix. Don't beat or overmix it. Fold in ½ cup freshly grated sharp cheddar cheese, if using.
- Give the batter a short rest. Let the mixture sit for 5 minutes. This gives the cornmeal in the muffin mix a chance to hydrate and helps create a softer, more cohesive casserole rather than a wet center.
- Bake until golden but still creamy. Spoon the mixture into the prepared baking dish. Bake for 45-50 minutes, or until the edges are golden and beginning to pull away from the dish. The center should be set but still have a slight softness when gently pressed. If using cheese and you want a cheesy top, sprinkle another small handful over the casserole during the final 10 minutes.
- Rest before serving. Let the corn casserole stand for 10-15 minutes before scooping. It'll firm slightly as it cools while staying creamy inside.
Notes
Nutrition
What to Serve With Corn Casserole
- Holiday entrees — Roast Turkey Breast, Bourbon Pineapple Glazed Ham, Juicy Rotisserie Chicken
- Side dishes — Glazed Carrots, Traditional Stuffing, Classic Green Bean Casserole, Grand Marnier Cranberry Sauce
- Weeknight favorites — Garlic and Herb Pork Tenderloin, Steak Bites, Meatloaf
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